Scallops Roe On, Scottish 500g

Scottish Scallops Roe On is 500g of Scottish roe-on scallops — hand-dived from Scottish waters and delivered with the roe intact, preserving the full flavour and the vivid coral that makes a whole scallop so complete. Scottish scallops roe on are the finest format for a scallop lover. As a result, the roe brings an additional layer of rich, briny depth that the white muscle alone cannot provide. Furthermore, hand-diving rather than dredging means each scallop arrives undamaged, with no sediment and a cleaner flavour. In particular, Scottish waters produce some of the finest scallops in the world and the roe-on format shows them at their absolute best.

About Scottish Scallops Roe On

We source our scallops from hand-picked Scottish fishermen and specialist Spanish suppliers. In particular, Scottish hand-dived scallops are widely regarded as the finest in the world — removed individually from the seabed rather than dredged, preserving the surrounding habitat. As a result, the scallops we deliver have a cleaner flavour, a firmer texture and a far more responsible provenance than dredged alternatives. Furthermore, scallop quality depends entirely on freshness and correct handling from boat to door. However, a scallop stored incorrectly or soaked in water to increase weight collapses in a hot pan rather than searing. In particular, we source only dry-packed scallops — never treated with water or preservatives. Additionally, our Zamburina queen scallops from Spain bring a different but equally genuine tradition to this outstanding category. That commitment to provenance and correct handling defines every scallop we stock. That is why this product from The Artisan Food Company consistently impresses even the most discerning cooks.

Why Choose Scottish Scallops Roe On From Us

Cooking scallops well is one of the most satisfying techniques in all of shellfish cookery. In contrast to many ingredients, a perfect scallop requires only two things — a very hot pan and the confidence to leave it alone. As a result, the most common mistake is moving the scallop before the crust has formed. Furthermore, a dry scallop placed in a very hot dry pan sears to a deep golden crust in 90 seconds per side. However, a wet scallop steams rather than sears and produces a pale, rubbery result. In particular, pat every scallop dry with kitchen paper before it touches the pan, without exception. Moreover, season with sea salt only at the last moment before cooking, as salt draws out moisture. Additionally, the roe of a scallop tastes as good as the white and deserves to be cooked alongside it. That golden crust achieved in a screaming hot pan is the mark of a cook who understands the ingredient.

How to Cook Scottish Scallops Roe On

To get the very best from it:

• Pat the white muscle dry while leaving the roe attached — the roe cooks faster so position it away from the hottest part of the pan.
• Sear the white muscle in a very hot pan for 90 seconds then turn and cook the roe side for just 30 seconds.
• Furthermore, Scottish scallops roe on suit a simple preparation with nothing but brown butter, lemon and sea salt to allow the quality of the scallop to speak.
• Additionally, serve with a light cauliflower or celeriac puree where the roe provides a dramatic colour contrast on the plate.

Perfect Pairings

This product pairs beautifully with:

• Brown butter, lemon and sea salt — the perfect simple approach
• Cauliflower or celeriac puree to contrast the vivid coral roe
• Crispy capers, parsley and a little anchovy butter alongside
• A glass of premier cru Chablis, white Burgundy or a fine Grüner Veltliner alongside

Storage: Keep refrigerated and use within 2 days of delivery. Scallops are highly perishable — freshness is essential for the finest flavour and sear. Furthermore, pat dry immediately on arrival and store uncovered in the fridge on kitchen paper to absorb any moisture. However, do not rinse in water as this defeats the purpose of a dry-packed scallop. Delivered fresh and ready to cook.

However you cook them, these scallops bring a sweetness and depth that only carefully sourced scallops can deliver. Moreover, great scallops always reward the simplest preparations and a very hot pan.